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4/4

Loved this, made it by roasting all the veggies in the oven at 425 degrees. I used 4 baby eggplants and per another review, I also added onion to the roasting mix plus whole garlic cloves (skins on) which I smeared and added to the pasta before the other veggies. I used vegetarian hot sausage and it was fine (sliced; added the last 5 min.). The only other addition I made was to add crushed red pepper to add some heat.
A keeper! Bet it's great on the grill but the oven was fine!
I should say that I hate to see significant changes to recipes and then a rating of the original. Still, I felt these were minor changes and didn't affect the basic recipe too much. 4 stars!

christine67
from Wilmington, NC
/ 07.06.2016

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Good stuff. Kind of a hassle to make. I think the traditional sausage and peppers would have been good enough by itself. Eggplant is such a pain to do right, why bother only to lose it amidst the other strong flavors? Note - I roast eggplant by salting first, placing on paper towels to draw out the moisture and bitterness, then brushing with olive oil and baking (or broiling if you're attentive) til sweet and soft. Also, I always crumble Italian sausage in a pan. The idea of slicing is just weird... The flavors were good.

A Cook
from Takoma Park
/ 03.11.2016

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Was very good and simple. Won't skimp on the eggplant next time.

jamiek22
/ 11.04.2014

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This was very easy and very tasty. Used bow tie noodles. Had some portabella mushrooms and roasted them. Also quarter an onion and roasted it. Added both to the dish. Also, had standard eggplant, but it worked just as well. Coated all vegetables with olive oil before roasting. Everyone liked the dish.

cdebart
from Clear Lake, Iowa
/ 08.17.2014

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Very nice recipe. I was surprised at how well the eggplant complemented the other flavors. I chose hot sausage and might end up using some hot peppers next time to give it an extra kick, but it would be great with sweet sausage as well.

DuncmanG
from San Diego, CA
/ 07.19.2014

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I have made this type of pasta/veggie recipe many times and your recipe was great. Wondered why you mentioned soaking a bamboo stick; didn't see mention of it anywhere.